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Hutchinson beef tongue with raisin sauce
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| Artist: |
_ |
| Categories: |
Beef, Entrees, Sauces & Dressings |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Beef tongue | | 1
| med | Onion, diced | | 8
| each | Peppercorns | | 1
| tsp | Thyme | | | Sprigs parsley | | | Celery leaves | | 1
| tsp | Salt | | 1
| tsp | Pepper | | | ===== RAISIN SAUCE ===== | | 3/4
| cup | Brown sugar, firmly packed | | 3
| tbsp | Cornstarch | | 1 1/2
| cup | Tongue broth | | 1/4
| cup | Vinegar | | 1/2
| cup | Raisins | | 1
| each | Lemon, thin sliced/quartered | | 1
| tbsp | Butter | | | Makes 1 ?cups |
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Procedures:
| 1 | Directions for beef tongue: Place all ingredients into a kettle; add just enough boiling water to cover tongue. | | 2 | Cover and simmer about 3 hours, or until tongue is tender. | | 3 | Drain; reserve stock. | | 4 | Remove skin and roots from tongue. | | 5 | Serve with raisin sauce. | | 6 | Directions for raisin sauce: Mix brown sugar and cornstarch in a saucepan; stir in beef broth and vinegar gradually; bring to boiling, stirring constantly. | | 7 | Add raisins, lemon and butter. | | 8 | Cook and stir until raisins are plump and sauce is thickened |
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